Sorbitol

Sorbitol, a polyol (sugar alcohol), available as viscous syrup or crystalline powder, it is a benign polyhydric alcohol with six hydroxyl groups. It is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes.

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Usage or Application:

Sorbitol is a widely used chemical raw materials in food, cosmetic, pharmaceutical and other industries have a very wide range of applications, as a sweetener, humectant, excipients, preservatives used, both polyols nutritional advantages, namely low-calorie, low sugar, anti-caries effects.Sorbitol has been safely used in processed foods for almost half a century. It is also used in other products, such as pharmaceuticals and cosmetics.

1. Sorbitol is hygroscopic, so the food by adding sorbitol to prevent dry food, to keep the food fresh and soft. Use in bread and cake, have a demonstrable effect.

2. Sorbitol sweeter than sucrose, and not used by some bacteria, is the producer of confectionery sweetness of good ingredients, but also the production of important raw material for sugar-free candy, processed foods of various anti-caries.

3. Aldehyde-free sorbitol, difficult to be oxidized, and amino acids in the heating does not produce Maillard reaction. Have some biological activity, can prevent the consumption of carotenoids and fat and protein denaturation in condensed milk by adding sorbitol to extend shelf life, can improve the color, flavor and small intestine of the fish meat has significant stability and long-term preservation the role. In the jam preserves also have the same effect.

4. Sorbitol metabolism is not caused by elevated blood sugar, diabetics can be used as a sweetener and food nutrients.